Classic Deviled Eggs with Malt Vinegar

There's no picnic fare more traditional than the deviled egg. This easy version (pictured, left) is sweet and tangy thanks to sweet pickles and malt vinegar in the filling.

Total Time: 1:20

Prep: 0:20

Level:
Easy

Serves:
12

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Ingredients

12 large eggs

2 tsp. white vinegar

½ c. mayonnaise

¼ c. chopped sweet pickles

2 tbsp. malt vinegar

2 tbsp. grated onion

1 tsp. dry mustard

½ tsp. sweet paprika

Directions

In a large pot over high heat, bring eggs, vinegar, and enough cold water to cover by 1 inch to a boil. Reduce heat to medium-high to maintain a medium boil and cook eggs for 8 minutes. Drain and run eggs under cool water. Fill a bowl with cold water, add eggs, and let sit for 20 minutes to cool to room temperature.

Peel eggs and halve lengthwise. Remove yolks and transfer to a medium bowl. Set aside whites on a serving plate. With a fork, break up yolks until fluffy.